By substituting some of the butter and eggs with yogurt, these cookies have less fat than the traditional version.
Yield: 40 cookies
1 cup whole-wheat flour
1 1/4 cup all purpose flour
1 tsp salt
1 tsp baking soda
1/2 cup butter (1 stick softened)
1/2 cup fat free vanilla yogurt (i.e. Yoplait)
1 cup light brown sugar
1/2 cup granulated white sugar
1 tsp vanilla extract
1 cup toasted sweetened coconut
1 cup dried fruit (cranberry or pineapple)
1. Preheat oven to 350. Spread coconut in a thin layer on cookie sheet. Toast for 10 minutes, or until golden brown, stirring frequently to prevent sticking and burning.
2. Increase oven temperature to 375. Place racks in center positions.
3. With a whisk, combine flours, salt and baking soda in a small bowl. In another larger bowl, cream together (with an electric mixer) the butter, yogurt, and sugars for about 3 minutes, until fluffy. Add egg substitute, and vanilla and beat on low until combined.
4. Beat in dry ingredients to the wet, slowly, until just combined. Use a spatula to fold in the toasted coconut and cranberries until well distributed.
5. Drop batter onto ungreased cookie sheets in tablespoons. Place one cookie sheet on the upper rack, toward the back and left hand side of the oven. Place the other cookie sheet on the lower rack, toward the front and right hand side. Halfway through cooking, reverse the position of the sheets in the over to ensure even cooking.
6. Cook 8 - 10 minutes, or until edges turn golden brown.
